SERVSAFE EXAM STUDY
SET
2025-2026
Final Exam Questions with
Verified Answers | Grade A+ |
New Version
,Approved Suppliers suppliers that have been inspected and meet applicable local, state, and federal
laws
Backflow unwanted reverse flow of contaminants through a cross-connection into a drinkable
water system
-pressure in drinkable water drops below pressure in contaminated water
Bacteria single-celled, living microorganisms that can spoil food and cause food borne illness
Min internal temperature for poultry, stuffing made with 165F (74C) for 15 seconds
meat, fish or poultry, stuffed meat, seafood, poultry or
pasta, dishes the include previously cooked TCS
ingredients
min internal temp for ground meat, injected meat (flavor 155F (68C) for 15 seconds
injected roasts), mechanically tenderized meat, ratites
(emu meat), ground seafood,, shell eggs that will be hold
held for service
minimal internal temp for seafood, steaks/ chops of pork 145F (63C) for 15 seconds
beef veal and lamb, commercially raised game, shell eggs
that will be served immediately
Min internal temp for roasts of pork, beef, veal, and lamb 145F (63C) for 4 minutes
Min internal temp for fruit, vegetables, grains, legumes that 135F (57C)
will be hot held for service
Bacillus cereus gastroenteritis spore-forming bacteria found in dirt. causes two different toxins which result in 2
different illnesses
Food commonly linked with diarrhea illness caused by cooked veggies
bacillus cereus gastroenteritis? meat products
milk
Food commonly linked with vomiting illness caused by cooked rice dishes including fried rice and rice pudding
bacillus cereus gastroenteritis?
most common symptoms of diarrhea illness caused by watery diarrhea
bacillus cereus gastroenteritis? no vomiting
most common symptoms of vomiting illness caused by nausea
bacillus cereus gastroenteritis? vomiting
how to prevent bacillus cereus gastroenteritis? cook food to minimum internal temps
hold food at correct temps
cool food correctly
control time and temperature
, Listeriosis (Listeria monocytogenes) found in dirt, water and plants. Grows in cool, moist environments unlike other
bacteria. Uncommon in healthy people.
Food commonly linked with Listeriosis? raw meat
unpasteurized dairy products
ready to eat food (deli meat, hot dogs, soft cheeses, etc)
most common symptoms of Listeriosis in Pregnant woman miscarriage
?
most common symptoms of Listeriosis in newborns? sepsis
pneumonia
meningitis
how to prevent Listeriosis? throw away expired product
cook raw meat to min internal temps
prevent cross contamination between raw/undercooked food and ready to eat food
avoid using unpasteurized dairy products
control time & tempe
hemorrhagic colitis Enterohemoryhagic and shiga toxin E. coli can be found in the intestines of cattle. It
can also be found in people.
Food Commonly Linked with the Bacteria hemorrhagic Ground beef (raw or undercooked), Contaminated produce
colitis
Most Common Symptoms of hemorrhagic colitis Diarrhea (eventually becomes bloody)
Abdominal cramps
Kidney failure (in several cases
Prevention Measures for hemorrhagic colitis Cook food (especially ground beef to min. internal temps.
Purchase produce from approved suppliers
Prevent cross-contamination between raw meat and ready-to-eat food.
Keep staff with diarrhea out off the operations
Keep staff who have been diagnosed with hemorrhagic colitis out of the operation.
Control time and temperature.
Botulism Clostridium botulinum forms spores that are often found in water and dirt. Spores
can contaminate almost any food. The bacteria does not grow well in refrigerated or
highly acidic food. However, the bacteria grows without oxygen and can produce a
lethal toxin when food is time-temperature abused.
Food Commonly :Linked with the Bacteria Botulism Incorrectly canned food
Reduced-Oxygen packaged food (ROP)
Temperature-abused vegetables such as baked potatoes
Untreated garlic-and-oil mixtures
Most Common Symptoms of Botulism Initially - Nausea and vomiting
Later - Weakness, Double Vision, Difficulty in speaking and swallowing
Prevention Measures for Botulism Hold, cool and reheat food correctly
Inspect canned food for damage
Control time and temperature
Campylobacteriosis Commonly associated with poultry and ready to eat food
Often occurs when poultry is incorrectly cooked and has even allowed to cross-
contaminate other food and food contact surfaces.
SET
2025-2026
Final Exam Questions with
Verified Answers | Grade A+ |
New Version
,Approved Suppliers suppliers that have been inspected and meet applicable local, state, and federal
laws
Backflow unwanted reverse flow of contaminants through a cross-connection into a drinkable
water system
-pressure in drinkable water drops below pressure in contaminated water
Bacteria single-celled, living microorganisms that can spoil food and cause food borne illness
Min internal temperature for poultry, stuffing made with 165F (74C) for 15 seconds
meat, fish or poultry, stuffed meat, seafood, poultry or
pasta, dishes the include previously cooked TCS
ingredients
min internal temp for ground meat, injected meat (flavor 155F (68C) for 15 seconds
injected roasts), mechanically tenderized meat, ratites
(emu meat), ground seafood,, shell eggs that will be hold
held for service
minimal internal temp for seafood, steaks/ chops of pork 145F (63C) for 15 seconds
beef veal and lamb, commercially raised game, shell eggs
that will be served immediately
Min internal temp for roasts of pork, beef, veal, and lamb 145F (63C) for 4 minutes
Min internal temp for fruit, vegetables, grains, legumes that 135F (57C)
will be hot held for service
Bacillus cereus gastroenteritis spore-forming bacteria found in dirt. causes two different toxins which result in 2
different illnesses
Food commonly linked with diarrhea illness caused by cooked veggies
bacillus cereus gastroenteritis? meat products
milk
Food commonly linked with vomiting illness caused by cooked rice dishes including fried rice and rice pudding
bacillus cereus gastroenteritis?
most common symptoms of diarrhea illness caused by watery diarrhea
bacillus cereus gastroenteritis? no vomiting
most common symptoms of vomiting illness caused by nausea
bacillus cereus gastroenteritis? vomiting
how to prevent bacillus cereus gastroenteritis? cook food to minimum internal temps
hold food at correct temps
cool food correctly
control time and temperature
, Listeriosis (Listeria monocytogenes) found in dirt, water and plants. Grows in cool, moist environments unlike other
bacteria. Uncommon in healthy people.
Food commonly linked with Listeriosis? raw meat
unpasteurized dairy products
ready to eat food (deli meat, hot dogs, soft cheeses, etc)
most common symptoms of Listeriosis in Pregnant woman miscarriage
?
most common symptoms of Listeriosis in newborns? sepsis
pneumonia
meningitis
how to prevent Listeriosis? throw away expired product
cook raw meat to min internal temps
prevent cross contamination between raw/undercooked food and ready to eat food
avoid using unpasteurized dairy products
control time & tempe
hemorrhagic colitis Enterohemoryhagic and shiga toxin E. coli can be found in the intestines of cattle. It
can also be found in people.
Food Commonly Linked with the Bacteria hemorrhagic Ground beef (raw or undercooked), Contaminated produce
colitis
Most Common Symptoms of hemorrhagic colitis Diarrhea (eventually becomes bloody)
Abdominal cramps
Kidney failure (in several cases
Prevention Measures for hemorrhagic colitis Cook food (especially ground beef to min. internal temps.
Purchase produce from approved suppliers
Prevent cross-contamination between raw meat and ready-to-eat food.
Keep staff with diarrhea out off the operations
Keep staff who have been diagnosed with hemorrhagic colitis out of the operation.
Control time and temperature.
Botulism Clostridium botulinum forms spores that are often found in water and dirt. Spores
can contaminate almost any food. The bacteria does not grow well in refrigerated or
highly acidic food. However, the bacteria grows without oxygen and can produce a
lethal toxin when food is time-temperature abused.
Food Commonly :Linked with the Bacteria Botulism Incorrectly canned food
Reduced-Oxygen packaged food (ROP)
Temperature-abused vegetables such as baked potatoes
Untreated garlic-and-oil mixtures
Most Common Symptoms of Botulism Initially - Nausea and vomiting
Later - Weakness, Double Vision, Difficulty in speaking and swallowing
Prevention Measures for Botulism Hold, cool and reheat food correctly
Inspect canned food for damage
Control time and temperature
Campylobacteriosis Commonly associated with poultry and ready to eat food
Often occurs when poultry is incorrectly cooked and has even allowed to cross-
contaminate other food and food contact surfaces.
